Gooey White Chocolate Brownies
These Gooey White Chocolate Brownies. Are everything you could ever want. In a dessert—rich, buttery. And just the right amount of gooey. The secret. Is using high-quality white chocolate. Which makes them. Melt in your mouth. With every bite. Whether you're making these for a family gathering. Or treating yourself. After a long week. They’re guaranteed to satisfy. Your sweet tooth. Plus, they’re surprisingly easy to make. Meaning you’ll be enjoying. These decadent treats. In no time.
16 Servings
Ingredients
- 8 ounces 226 grams premium white chocolate, chopped (such as Lindt or Ghirardelli)
- 3/4 c 168 gras unsalted butter, cut into small pieces
- 2 whole eggs
- 2 egg yolks
- 1 1/4 c 250 grams granulated sugar
- 1 tablespoon 15 ml vanilla extract
- 1 3/4 c 219 grams all-purpose flour, spooned and leveled
- 3/4 teaspoon salt
Instructions
- Preheat your oven. To 325°F. And lightly grease. A 9x9 inch baking pan. Alternatively, line the pan. With parchment paper. For easier removal later.
- In a double boiler. Over medium-low heat. Melt the butter. And white chocolate. Stirring frequently. To ensure the chocolate melts evenly. Once smooth. Remove from heat.
- In a separate large bowl. Whisk together the eggs, and egg yolks. Sugar, and vanilla. Until the mixture. Becomes pale. And smooth. You can also use. An electric hand mixer. On high speed. For a faster result.
- Slowly pour the melted white chocolate mixture. Into the egg mixture. Whisking until fully combined. And silky.
- Gently fold in the flour. And salt. Using a spatula. Just until everything. Is incorporated.
- Transfer the brownie batter. Into the greased pan. Smoothing the top. With a small spatula.
- Bake for 29-33 minutes. Or until the edges are set. And the center is slightly soft. Allow the brownies. To cool completely. In the pan. On a wire rack.
- Once cooled. Run a butter knife. Along the edges. Carefully turn the brownies. Out of the pan. And slice. Into 16 squares. Enjoy!
Notes
To make these Gooey White Chocolate Brownies gluten-free. All you need is a simple swap! Replace the all-purpose flour. With a gluten-free baking blend. That’s designed for 1-to-1 substitutions. Look for a blend. That includes xanthan gum. Or another binding agent. As this will help maintain the structure. And the texture of the brownies. Keeping them just as gooey. And delicious. With this easy substitution. You’ll get all the rich, fudgy goodness of the original recipe. Without any gluten!